Uploaded May 2026 | Updated September 2026, 2 weeks ago
These juicy oven baked chicken skewers are easy to make, packed with flavor, and perfect for dinner, meal prep, or summer gatherings. Made with tender chicken thighs, colorful veggies, and a smoky lemon garlic marinade, these chicken kabobs come out beautifully charred and juicy — no grill needed!
►Full written recipe: thecookingfoodie.com/recipe/baked-chicken-skewers
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
For the skewers:
675 g (1½ pounds) Chicken thighs Boneless skinless
1 Red onion cut into chunks
1 Bell pepper cut into chunks (red or yellow)
For the marinade:
60 ml (¼ cup) Olive oil
1 tablespoon Lemon juice
Lemon zest from 1 lemon
3 Garlic cloves minced
1 teaspoon Salt or to taste
½ teaspoon Black pepper or to taste
1 ½ teaspoons Smoked paprika
1 teaspoon Cumin
1 teaspoon Dried oregano
Instructions:
1. Prepare the chicken: Cut the chicken into . Uniform size ensures even cooking and prevents dry pieces. Even bite-sized cubes (3–4 cm / 1–1.5 inch)
2. Marinate: In a large bowl, mix all the marinade ingredients until well combined, then add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes, or for best flavor, refrigerate for 4–12 hours.
3. Assemble the skewers: Thread the marinated chicken, onion, and bell pepper onto skewers, alternating between them and leaving a little space between each piece so they roast properly rather than steam.
4. Bake: Preheat the oven to 425°F (220°C), then arrange the skewers on a lined baking tray or over a rack and bake for 15–18 minutes, turning once halfway through, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
5. Broil (don’t skip): Switch the oven to broil (grill mode) and cook the skewers for an additional 2–4 minutes, just until lightly charred, which gives them that classic grilled look and deeper flavor.
These juicy oven baked chicken skewers are easy to make, packed with flavor, and perfect for dinner, meal prep, or summer gatherings. Made with tender chicken thighs, colorful veggies, and a smoky lemon garlic marinade, these chicken kabobs come out beautifully charred and juicy — no grill needed!
►Full written recipe: thecookingfoodie.com/recipe/baked-chicken-skewers
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
For the skewers:
675 g (1½ pounds) Chicken thighs Boneless skinless
1 Red onion cut into chunks
1 Bell pepper cut into chunks (red or yellow)
For the marinade:
60 ml (¼ cup) Olive oil
1 tablespoon Lemon juice
Lemon zest from 1 lemon
3 Garlic cloves minced
1 teaspoon Salt or to taste
½ teaspoon Black pepper or to taste
1 ½ teaspoons Smoked paprika
1 teaspoon Cumin
1 teaspoon Dried oregano
Instructions:
1. Prepare the chicken: Cut the chicken into . Uniform size ensures even cooking and prevents dry pieces. Even bite-sized cubes (3–4 cm / 1–1.5 inch)
2. Marinate: In a large bowl, mix all the marinade ingredients until well combined, then add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes, or for best flavor, refrigerate for 4–12 hours.
3. Assemble the skewers: Thread the marinated chicken, onion, and bell pepper onto skewers, alternating between them and leaving a little space between each piece so they roast properly rather than steam.
4. Bake: Preheat the oven to 425°F (220°C), then arrange the skewers on a lined baking tray or over a rack and bake for 15–18 minutes, turning once halfway through, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
5. Broil (don’t skip): Switch the oven to broil (grill mode) and cook the skewers for an additional 2–4 minutes, just until lightly charred, which gives them that classic grilled look and deeper flavor.
